Broccoli Cheese Soup: Secret's Out! Creamy Comfort Food
This classic broccoli cheese soup combines tender florets, rich cheddar, and velvety cream to create the ultimate cozy comfort dish. Simple ingredients, foolproof technique, and big flavor make it a family favorite!
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Whisk
- Ladle
Ingredients
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tbsp all-purpose flour
- 4 cups chicken broth
- 4 cups broccoli florets (fresh or frozen)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, until a smooth paste forms (roux).
- Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer.
- Add the broccoli florets and cook until tender-crisp, about 5–7 minutes.
- Reduce the heat to low. Gradually stir in the heavy cream and cheddar cheese until the cheese is melted and the soup is smooth. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
For extra flavor, use a blend of cheeses like Gruyere or Monterey Jack. Avoid pre-shredded cheese for the smoothest texture. For vegetarian version, substitute chicken broth with vegetable broth.